High salt consumption is the leading cause of death and disease worldwide: WHO

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• Mar 14, 2023 | Kabir Chakraborty

The global average salt consumption is estimated to be 10.8 grams per day, more than double the WHO recommended of less than 5 grams per day (one teaspoon).

Digital Desk: High sodium intake is one of the leading causes of mortality and disease worldwide, according to the World Health Organization (WHO) in its first study on salt intake reduction. According to the research, the world is "off pace" to meet its global aim of lowering sodium intake by 30% by 2025.

Although sodium is an essential component of the body, an excess of it may increase the risk of heart disease, stroke, and early death. While table salt is the most common source of sodium (sodium chloride), it is also found in other condiments such as sodium glutamate.

According to the WHO's global estimate, implementing cost-effective salt reduction strategies might save 7 million lives worldwide by 2030. Only nine nations, however, have a comprehensive set of suggested measures to limit salt intake: Brazil, Chile, Czech Republic, Lithuania, Malaysia, Mexico, Saudi Arabia, Spain, and Uruguay.

The global average salt consumption is estimated to be 10.8 grams per day, more than double the WHO recommended of less than 5 grams per day (one teaspoon).

Dr. Tedros Adhanom Ghebreyesus, Director-General of the World Health Organization, stated, "Excess sodium consumption is a major cause of mortality and disease worldwide, and it is one of the main reasons. According to the report, most countries have failed to implement obligatory sodium reduction regulations, putting their citizens in danger of heart attack, stroke, and other health concerns. WHO urges all countries to implement the 'Best Buys' for salt reduction, as well as manufacturers to adhere to WHO guidelines for sodium level in food."

The health agency's four "best buy" interventions to reduce sodium, which could contribute to preventing noncommunicable diseases are:

• Reformulating foods to contain less salt, and setting targets for the amount of sodium in foods and meals.
• Establishing public food procurement policies to limit salt or sodium-rich foods in public institutions such as hospitals, schools, workplaces and nursing homes.
• Front-of-package labelling helps consumers select products lower in sodium.
• Behaviour change communication and mass media campaigns to reduce salt/sodium consumption.

Increasing evidence has emerged relating high salt intake to an increased chance of developing additional health problems such as stomach cancer, obesity, osteoporosis, and renal disease.